Mary Ann Naranjo
A Pineywoods Home Health Care, Inc.
1 stewing chicken
2 cans chicken broth
2 packages frozen dumplings
(I use Hom/Ade Open Kettle dumplings)
¾ stick butter
1 Tbsp. cornstarch
1 cup milk
2 teaspoons Tony Chachere‟s Creole seasoning
Salt and pepper to taste
Clean chicken, season with salt and pepper and place in a large cook pot. Halfway cover chicken with water and bring to a boil. Cook chicken on low heat for 1 hour. When the chicken is done, remove it from the broth and set aside to cool. Add 2 cans of chicken broth to the pot of remaining broth. Bring to boil. Add frozen dumplings. (I break them into 3 pieces as I add them to the pot). Add butter and stir. As the dumplings are boiling, de-bone the chicken and cut into pieces. Add the chicken to the pot. In a measuring cup, combine the milk and cornstarch and mix together. Add the milk mix to the pot stirring continuously to thicken the dumplings. Add Creole seasoning and salt and pepper. Cook for additional 30 minutes and serve.